Pickles are also called sauerkraut. They are used in daily dishes. They are simple in practice and easy to preserve. They do not prevent themselves from being marinated at home. They can be used at any time.
Wash the mustard and dry it.
Burn a pot of boiled water and cool for later use. Wash the container and let it dry. Put the dried mustard in a container and pour it into a cool white, as soon as the mustard is submerged. Pour in the chili, ginger and salt powder, seal the container, and marinate it in a cool, dry place for a week.
If mustard leaves surface during pickling, use a clean chopstick to turn it over.
Just a week later, the pickles are the best, crisp and refreshing.
Pickled fish, sauerkraut bitter gourd, pickled vegetables, fried meat, raw food can be. The peppers soaked in the pickles are pickled peppers, which can also be used for cooking.
Remember to use clean chopsticks every time you pick the pickles, otherwise the pickles will break easily. It’s no problem to keep it yourself for one month.